Asian-Style Tuna Cakes with Spicy Mayo

Looking for a delicious and easy recipe that’s perfect for any occasion? These Asian-style tuna cakes with spicy mayo are just what you need! Packed with flavor and easy to make, these tuna cakes are sure to become a new favorite in your household.

Why You’ll Love This Recipe?

1. Bursting with delicious Asian-inspired flavors.
2. Quick and easy to prepare, perfect for a weeknight dinner or meal prep.
3. Versatile dish that can be served as an appetizer, main course, or in a sandwich.

Ingredient Notes:

For the Tuna Cakes:

• Cans of flaked white tuna, drained
• Green onions (whites and greens separated)
• Egg
• Soy sauce
• Arrowroot powder (or regular flour)
• Mayonnaise
• Garlic, minced
• Salt and pepper
• Gluten-free crumbs or panko crumbs
• Avocado oil and sesame oil for frying

For the Spicy Mayo:

• Real mayonnaise
• Lime juice
• Sriracha sauce
• Salt and pepper

Step-by-Step Instructions:

1. In a bowl, combine tuna, green onion whites, egg, soy sauce, arrowroot powder, mayonnaise, garlic, salt, and pepper.
2. Form mixture into patties, coat in crumbs, and fry in a mix of avocado and sesame oil until golden brown.
3. Mix mayo, lime juice, sriracha, salt, and pepper for the spicy mayo.
4. Serve tuna cakes with spicy mayo on top.

Helpful Tips:

• For extra crunch, try using panko crumbs instead of gluten-free crumbs.
• To make this dish spicy, increase the amount of sriracha in the mayo.
• Store any leftover tuna cakes in an airtight container in the fridge for up to 3 days.

Expert Tips for the Best Results:

1. Make sure to thoroughly drain the tuna to prevent the cakes from becoming too wet.
2. Use a non-stick skillet for frying to achieve a crispy exterior on the tuna cakes.
3. Adjust the seasoning to your liking by adding more or less soy sauce and garlic.

Serving Suggestions:

These tuna cakes are delicious served with a side of steamed rice and a cucumber salad. Pair with a cold glass of iced green tea for a refreshing meal.

Storage and Reheating Tips:

To store, place any leftover tuna cakes in a single layer in an airtight container in the fridge. Reheat in a skillet over medium heat until heated through.

Frequently Asked Questions:

1. Can I use fresh tuna instead of canned? – Yes, you can use fresh tuna, just make sure to cook it thoroughly.
2. Can I bake the tuna cakes instead of frying? – Yes, bake at 375°F until golden brown.
3. Can I make the mayo ahead of time? – Yes, the spicy mayo can be made up to 3 days in advance.
4. Can I freeze the tuna cakes? – Yes, freeze the uncooked patties and fry when ready to eat.

Conclusion:

These Asian-style tuna cakes with spicy mayo are a must-try for anyone looking for a flavorful and easy dish. Give this recipe a try and let us know how it turns out! Enjoy!

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